Curry Paste

Red, Yellow, or Green Curry Paste

5 dried red chilies, soaked in water
3 tbsp. chopped shallots
1 tbsp. minced garlic
50 g. chopped galangal
1/2 tbsp chopped lemongrass
1 tsp. krachai (lesser ginger)
1 tsp. shrimp paste (or salt)
1/2 tsp. chopped kaffir lime peel
1 tsp. coriander root (or stem)
1 tsp. turmeric root (or powder)

Pound together garlic, lemongrass, kaffir lime peel, galangal, coriander root.  Add krachai, turmeric root, shallot, and pound well.  Add red chilis, then shrimp paste, and pound until smooth and fine.

To make yellow curry paste instead, add Indian curry powder, leave out the shrimp paste and the krachai.  To make green curry paste instead, use 15 green fresh chilis instead of red, and add them at the start instead of the end.

Source: Baan Thai cookery school, Chiang Mai, May 2010